German 2-Row VS. American 2-Row

[chrisedjohn]

I'm working towards a house beer recipe I plan to keep stocked with. My target is a quasi-European Pilsner (akin to Bitburger) that I'd like to produce using ale yeast at lower ale temps (60F) and local grain (Briess 2-row).

I'm fine with flavor characteristics that are different than a Bitburger style beer, but I really value the "grainy" (perhaps "biscuity" or "bready") flavor that I taste in that style (as I taste in Stella and Peroni as well).

My question is, do you guys think this flavor I'm shooting for is unattainable using American 2-row instead of German? Thoughts on how to attain/accentuate this flavor?

 

[BargainFittings]

I find that that briess 6-row malt has a similiar graininess as pilsner malt. They are both very lightly kilned malt.

The 2 row briess is a very neutral malt. I don't think it will have the same grain flavor as you get with pilsner.

Some of the flavor profile will be from the noble hops they use.